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Friday, November 11, 2011

I finished Wayne Curtis' And a Bottle of Rumon the plane to Tulsa and I've been dreaming of a rum cocktail ever since. I have recipes for all kinds of holiday-appropriate rum drinks on the way, but before the snow becomes a permanent fixture I thought I'd share a libation that's delicious all year round!

El Presidente

1 1/2 oz rum 3/4 oz dry vermouth 3/4 oz curacao 1/2 tsp grenadine

Combine all ingredients in a mixing glass with ice; stir well, then strain into a chilled cocktail glass. Garnish with an orange twist.

Notes: This Prohibition era cocktail was a favorite of thirsty Americans in Havana; while the original would have employed Bacardi, getting your hands on some high quality white rum (I'm particularly fond of Barbancourt, though Curtis waxes lyrically about Prichard's Distillery, based in Tennessee) will elevate this cocktail tenfold. Try to steer clear of Rose's Grenadine, and pick something with real pomegranate flavor–I can't say enough good things about Small Hand Foods' product. Cheers!

Author and editor Lena is a ballet scholar and classically trained coloratura soprano who adores F. Scott Fitzgerald and hand-written notes,
believes every household should have a chilled bottle of Champagne on hand,
and loves very few things more than a perfectly placed polka dot.